Gluten-free Pasta in a Creamy Lactose-free Sauce
None of my family are allergic to wheat or dairy products, but I still like to use alternatives sometimes because I think in general we eat too much of both wheat and dairy. This recipe uses rice pasta and soy milk cream. And as well as healthy, it's quick, super easy and delicious!!
Gluten-free Pasta in a Creamy Lactose-free Sauce
None of my family are allergic to wheat or dairy products, but I still like to use alternatives sometimes because I think in general we eat too much of both wheat and dairy. This recipe uses rice pasta and soy milk cream. And as well as healthy, it's quick, super easy and delicious!!
Cooking Instructions
- 1
Fill a pan with water, a pinch of salt and a bay leaf. Heat and when it is boiling, add the pasta and cook according to instructions on the packet. Sauté the onions in a small amount of olive oil - just enough to prevent from sticking to the pan. Stir over a moderate heat for 5 minutes
- 2
Add a generous slosh of white wine, turn the heat up and leave to simmer until the wine is reduced (5 mins)
- 3
Remove from the heat. Add the soy cream, stir well
- 4
Put on a low heat again, and add the smoked salmon, cut into small strips
- 5
Add the dill and stir well.
- 6
Grate the cheese (I used a little bit of parmesan that needed using up, and red cheddar, but any cheese is fine)
- 7
Stir in and finally add the green pepper corns. Leave on a low heat while you strain the pasta
- 8
Strain the pasta well and add to the pan. Stir
- 9
Put into an oven dish and leave in the oven at 120ºC/250°F for 10 minutes to give the flavours time to mingle.
- 10
Serve and sprinkle with a little dill. Enjoy!!
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